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Need for Speed

Now that all of us are spending a lot more time at home and cooking our own meals, no one really has the inclination to make elaborate dishes that need a whole lot of marinating, parboiling, smoking or other such time-consuming preparations.

So here’s one of those superfast dishes that you can whip up any time hunger strikes. It’ll keep you in the kitchen for just 10 to 15 minutes, that’s all. This is a recipe for making an omelette – but it’s not your typical breakfast-time omelette. This one is a snack and a mini-meal rolled into one.

Let’s begin by gathering the ingredients that you will need.


  1. Eggs: 2

  2. Mustard Oil: 2 tablespoons

  3. Butter: 1 sugar cube-sized chunk

  4. Milk: 2 tablespoons

  5. Capsicum, chopped: 50 grams

  6. Onion, chopped: 50 grams

  7. Tomato, chopped: 50 grams

  8. Garlic: 4 cloves, chopped

  9. Green Chillies: 2, chopped

  10. Red Chilli Powder: Just a pinch

  11. Black Pepper Powder: One large pinch

  12. Potato Chips: A large handful or two

  13. Khatta Meetha mixture: 2 heaped tablespoons

  14. Salt: to taste

This recipe gives you one delicious omelette. Adjust the ingredients proportionately if you want multiple omelettes.


The preparation for this recipe is minimal. Chop the capsicum, onion, tomato, garlic and green chillies. And that’s it. Finely chop the onion, garlic and green chillies; dice the capsicum and the tomatoes – and you are all set to start cooking.


In a mixing bowl break and beat the eggs. Add the red chilli powder, black pepper powder, chopped chillies and salt to taste. Mix well and keep aside.

Heat one tablespoon of Mustard Oil in a frying pan on a High flame till it reaches its smoking point. Add the butter chunk and let it melt. Reduce the flame to Low and pour the contents of the mixing bowl into the frying pan. Sprinkle the remaining tablespoon of Mustard Oil over the mixture. As the mixture begins to cook, add the milk evenly over the top of the mixture.

Next, sprinkle the chopped capsicum, onion, tomato and garlic evenly over the egg mixture.

When your omelette is almost done, use your hands to crumble the potato chips into smaller pieces and spread them over the top of the omelette. Also, sprinkle the Khatta Meetha mixture on the omelette. Finally, take a spatula and gently fold the omelette in half so that the potato chip fragments and the Khatta Meetha mixture are now inside the omelette. Your innovative, madly experimental and mouth-watering omelette is now ready! Carefully transfer the omelette to a plate and serve it hot. Eat it with buttered toast if you are having it for breakfast. Or add a dash of tomato ketchup if you having it as an anytime snack.

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